Crunchy, spicy, flavorful and super easy to make. Better make two batches, this Chicken Pakora recipe is a crowd pleaser and a hit with kids!
In a bowl, put chicken pieces and all ingredients up to khatai powder. Mix well and allow to marinate for half an hour.
Towards the end of the marination period, heat oil for deep frying in wok (karahi) over medium heat.
Add corn flour and gram flour to chicken and mix well.
When the oil is hot, add the chicken chunks one at a time to the oil, making sure not to crowd them. Deep fry until golden brown and crispy.
Remove from oil using a spider spoon and place on paper towels to drain excess oil. Serve hot.
You don't need to use only white meat for the Chicken Pakora. I ask my butcher to cut a whole chicken into boneless chunks so there's a mix of the juicier portions of the chicken along with some of the leaner bits.